|cloves||3 – 4|
|cinnamom stick||1 inch piece|
|ginger garlic paste||1 teaspoon|
|onion (chopped)||1 (medium)|
|pepper corns||4 – 5|
|cumin seeds / jeerakam||1/2 teaspoon|
|coriander leaves (chopped)||for garnishing|
1. Clean basmati rice and soak it for 20 – 30 minutes. Rinse and chop the mushrooms also.
2. Drain excess water from the mushrooms. Keep it aside.
3. In a bowl, heat enough water. When the water is hot enough, add the soaked rice, oil and salt. Allow it to cook till 3/4 th. Once cooked, remove excess water with a strainer and keep it aside.
4. In another pan, heat oil. Add whole garam masala including cumin and pepper corns, and saute for a few seconds.
5. Add onions and saute them till they become translucent. Then add ginger garlic paste and green chillies. Saute well till the raw smell goes off
6. Next, add chopped tomatoes and saute till they turn mushy.
7. Now add chopped mushrooms, a little more salt and saute well. Reduce the flame to low, cover the pan with a lid and leave for 2 – 3 minutes. When you open, you will find that the mushrooms and tomatoes and cooked well. Turn the flame to high and saute till the entire moisture goes off.
8. Now add cooked rice, slowly and gently, mix everything well. Add coriander leaves, mix well. Reduce the flame, cover with a lid and leave it aside for another 3 – 4 minutes. Turn off the stove.
9. Mushroom pulao is ready to be served. Serve it with any raita of your choice.
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Enjoy cooking and serving